Miso Ramen
A famous variation of ramen in Japan, this particular dish is known for its use of soybean paste. It is comprised of different vegetables and meat that makes this particular ramen lighter in comparison to other variations:
Ingredients can include:
- Miso paste (soybean)
- Garlic
- Sesame oil
- Ginger
- Cabbage
- Ground pork
- Soy sauce
- Ramen noodles
Historical Significance of the Miso
- Though the origin of the miso of Japan is not completely clear it is said that grain and fish miso had been manufactured in Japan since the Neolithic era (14000-300 BC)
- During the Kamakura Period (1192-1333) it was common to see a bowl of miso soup in a common meal
- Until the Muromachi period (1337-1573), it was made without grinding the soybeans
- Within that same period, Buddhist monks discovered that soybeans could be ground into paste, opening up new cooking methods using miso to flavor other foods
Interesting Facts
- Today miso is produced industrially in large quantities, home-made miso becoming a rarity
- One of the centers of miso-type dishes is in the city of Nagoya (Aichi prefecture), where miso is used in different dishes such as miso katsu, miso curry and so on. Its flexibility as an ingredient allows Japanese people to utilize in in many types of cuisines
- Miso or soybean paste also goes through a fermentation process similar to kimchi
- Miso can vary from lighter flavors to strong and spicy one such as Akamiso or “red miso”
https://en.wikipedia.org/wiki/Miso https://www.justonecookbook.com/homemade-chashu-miso-ramen/ https://www.japan-guide.com/e/e2042.html
Great information on miso David!